Eggs Benedict

This posh brekkie is full of fat – a perfect weekend LCHF treat!

Serves 1


  • 4 eggs
  • 1 quarter lemon, juiced
  • 1 pinch cayenne pepper
  • 60g butter, melted
  • 3 rashers bacon
  • 1 handful spinach (approx. 75g)
  • 1 pinch nutmeg, grated
  • salt and pepper


  1. To make the hollandaise sauce beat the yolks of two of the eggs, lemon juice, salt and cayenne pepper together until smooth.
  2. Pour in the melted butter slowly while continuing to whisk.
  3. Microwave for 15 seconds and stir immediately, then put to one side.
  4. Poach the two other eggs and fry the bacon.
  5. In a separate frying pan wilt the spinach in butter, season with salt, pepper and nutmeg and drain.
  6. Stack the spinach, then the poached eggs and top of with the hollandaise sauce and bacon.

Per serving this recipe contains 33.5g fat, 40.9g protein and 3.7g carbs.

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